Filipino Pork Barbecue
User Reviews
4
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Prep Time
30 mins
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Cook Time
20 mins
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Marinating
8 hrs
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Total Time
50 mins
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Servings
50 Servings
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Calories
175 kcal
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Course
Main Course, Appetizer
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Cuisine
Filipino
Filipino Pork Barbecue
Description
This recipe for Filipino Pork Barbecue uses pork butt sliced thinly to allow quick grilling and deep flavor absorption. The marinade combines sweet elements like 7-Up and brown sugar with savory soy and oyster sauce, tangy vinegar, and heat from garlic and chili peppers. Marinating for at least 4 hours, preferably overnight, enhances tenderness and depth.
After marination, pork slices are threaded onto soaked bamboo skewers to prevent burning and grilled over hot coals. Grilling begins without sauce to prevent burning, followed by repeated basting with a prepared mixture of oyster sauce, banana ketchup, and sesame oil. This layering builds a glossy, flavorful coating as the pork cooks through.
The accompanying spiced vinegar dip adds bright acidity and heat, balancing the richness of the grilled pork. The dip combines white vinegar with minced garlic, chopped onion, chopped chili, black pepper, and salt to complement the skewers.
Soaking skewers, proper marination time, and grilling technique are keys to the recipe's success. Discard used marinade to avoid contamination, or boil it if repurposed as a sauce. This dish is popular as a grilled meat appetizer or main course in Filipino cuisine.
Ingredients
- 6 pounds pork butt sliced 1-inch wide and 1/4-inch thick
- 3 cups 7-Up
- 2 cups soy sauce
- 2 cups vinegar
- 2 cups oyster sauce
- 3 cups brown sugar
- 1 tablespoon black pepper ground
- 1 cup garlic peeled and minced
- 10 Thai chili peppers aka siling labuyo, minced
- 2 cups banana ketchup
- ½ cup sesame oil
For the Spiced Vinegar Dip
- 1 cup white vinegar
- 3 garlic cloves, peeled and minced
- ½ onion peeled and finely chopped
- 3 Thai Chili pepper chopped
- ⅛ teaspoon black pepper freshly ground
- ¼ teaspoon salt
Instructions
- Rinse pork strips and drain well. Pat dry.
- In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
- Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
- Thread 2 to 3 meat slices onto each skewer.
- In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
- Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
- When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through.
- Remove from heat and serve as is or with spicy vinegar dip.
For the Spiced Vinegar Dip
- In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper, and salt.
Notes
- Soak bamboo skewers in water at least 30 minutes before grilling to prevent burning.
- Pat pork slices dry after rinsing to avoid diluting the marinade.
- Marinate pork at least 4 hours or overnight for best flavor and tenderness; avoid longer marination to prevent meat breakdown.
- Discard marinade for food safety or boil it for 10–15 minutes if reusing as sauce.
- Grill pork first without sauce to reduce charring, then baste once the meat starts to change color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 912mg | 38% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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